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Bourbon Blackberry Cake Recipe

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★★★★★

4.9 from 142 reviews

A luscious Bourbon Blackberry Cake that combines the tartness of fresh blackberries with the warm, rich flavor of bourbon in a moist, tender cake. Perfect for a dessert with a touch of sophistication and a comforting southern twist.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup bourbon whiskey
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blackberries

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly dust it with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Bourbon: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the bourbon and vanilla extract.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Fold in Blackberries: Gently fold in the fresh blackberries, taking care not to crush them to prevent the batter from turning purple.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing and serving.

Notes

  • Use fresh blackberries for best texture and flavor; frozen can be used but expect a slightly moister crumb.
  • The bourbon adds warmth and depth, but can be omitted or substituted with vanilla extract for a non-alcoholic version.
  • For extra moisture, brush the cooled cake with a little bourbon syrup made by simmering bourbon with sugar and water.
  • Serve with whipped cream or vanilla ice cream for an indulgent treat.
  • Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.

Keywords: Bourbon cake, Blackberry dessert, Moist fruit cake, Southern dessert, Bourbon blackberry cake

Find it online: https://cookedbycleo.com/bourbon-blackberry-cake-recipe/